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Course Criteria
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3.00 Credits
Provides continued study of the principles and elements of two-dimensional design with an emphasis on visual communication for further application in fine art, commercial art, and/or applied arts.
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1.00 - 6.00 Credits
Provides the student with a vehicle to pursue in depth exploration of special topics of interest.
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3.00 Credits
A study of the basic fundamentals of livestock production pertaining to principles of breeding, genetics, nutrition, health, anatomy and physiology of beef, sheep, swine, dairy and horses. Other areas to be emphasized will be selection, breed classifications and identification and the classification and marketing of meat animal products. (Contact hours C45)
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4.00 Credits
This course covers the basics of the equine industry, breeds, selection, form to function, care and management, soundness, health, reproduction, feeding, facilities, physiology, production systems and management systems. (Contact hours-75)
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1.00 Credits
Designed to explore principles and economic value of traits considered in meat animal selection. In addition, emphasis will be placed on terminology used in describing meat animal conformation. It will provide experience to the student in correctly evaluating meat animal classes and defending their evaluation with oral reasons using industry acceptable terminology. (Contact hours C30) Prerequisites: ASC 100, ASC 250, or approval of instructor.
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2.00 Credits
Emphasizes comparative selection and grading and judging of market and breeding classes of livestock based on knowledge of phenotype, performance, information and/or carcass merit. (Contact hours - 60) Prerequisites: ASC 100 or approval of instructor.
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4.00 Credits
A study of the basic nutrients, common feeds and feed additives fed to livestock, anatomy of digestive systems, and basic feeding practices for beef, sheep, swine, horses and dairy. The lab portion of this class will be devoted to calculating and balancing rations to fulfill nutrient requirements for farm animals for growth, finishing, reproduction and lactation, and work. (Contact hours C75) Prerequisites: ASC 100.
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3.00 Credits
Introduces students to the basic concepts of farm animal anatomy and physiology with emphasis on concepts relating to nutrition, reproduction, Immunology, and growth of the basic farm species. Anatomy and Physiology is taught in the context of applying basic principles to production practices in the industry including reproductive management, livestock nutrition management, and animal health practices. (Contact hours--45) Prerequisites: BIO 111, ASC 100, or approval of instructor.
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3.00 Credits
Provides students with equine evaluation skills while enhancing their deductive reasoning and public speaking abilities. Travel to various horse judging events and equine operations is an integral part of this course. (Contact hours - 45)
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3.00 Credits
Explores meat animal carcass evaluation and the related yield and quality grading system. Selection of breeding stock based on performance data will also be emphasized. (Contact hours C45) Prerequisites: ASC 100
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